What Kind Os Roat Beef to Roast and Tender

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The success of a roast beef dinner hinges largely on the type and quality of the beef itself. If you don't start out with the right kind of beef, your roast can turn out tough, chewy, or tasteless. Not all cuts of beef are suitable for roasting, which is a method of cooking meat—uncovered—in an oven with little or no moisture. To save time, know which cuts of meat are appropriate for roasting before heading to the butcher.

1. 1

   Select a cut of beef that comes from the rib, short loin or sirloin section of the steer. These are all in the front and hind legs along the top portion of the animal. Cuts of roast from these areas are more tender and flavorful than other cuts and tend to roast well. Conversely, pieces of meat that have connective tissue or little marbling don't generally roast well.^[1]

   • Rib, top sirloin, tri-tip, and tenderloin all make excellent roast choices. Beef tenderloin comes from directly under the spine, which is the least worked muscle on the animal's body and thus the tenderest. Most people choose this cut of beef over any other, although it has less flavor than a rib roast.
   • Avoid cuts of meat from the regions that get the most exercise, such as the rear legs. These are cheaper but lower in quality.
   • Determine meat tenderness by gently pressing each prospective piece with your fingers. If it's soft to the touch and contains fewer muscles groups within each cut, it's a tender cut. You can also look for a fine meat grain.

2. 2

   Choose beef with some visible fat for the most intense flavor. Visible fat is also known as marbling. In addition to its connection to flavor, more marbling is conductive to roasting. Conversely, leaner cuts tend to have a blander taste. For a nice balance of even roasting and juicy flavor, choose cuts with some marbling, but not so much that they're riddled with fat.^[2]

   • Strip-loin or ribeye typically have a great balance of tenderness and flavor.
   • If you prefer tender roasts, go with filet mignon.

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3. 3

   Purchase a first cut of rib roast for less fat. When butchers cut rib roasts, they do so into 2 pieces: the first cut and the second cut. The former is cut from the ribs closest to the short loin, which is leaner and contains more of the rib-eye muscle.^[3]

   • Identify first cut ribs by their longer rib length.
   • First cut beef is also referred to as the small end.

4. 4

   Buy a second cut of rib roast if you prefer more fat. The second cut comes from the ribs closest to the shoulder. Some people find that the second cut is more flavorful because it has more of the fat-marbled layer located on the edge of the roast.^[4]

   • Second cut ribs are shorter than first cut pieces.
   • The second cut is also known as the large end.

5. 5

   Choose your roast size based on the number of servings you need. Roasts come in a variety of sizes. A good rule of thumb is boneless roasts will yield two 6 ounce (170 g) servings per 1 pound (450 g) of cooked meat. A bone-in roast will yield between one to one-and-a-half 6 ounce (170 g) servings per 1 pound (450 g) of cooked roast, so select your roast size accordingly.

   • If you're buying a rib roast, a good gauge is 2 people per bone. This is a fairly generous estimate that often allows for leftovers.

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1. 1

   Choose USDA Prime grade beef for the most tender and flavorful cut. In the United States, there are 3 United States Department of Agriculture (USDA) grades of beef available to consumers: Prime, Choice, and Select. Beef is inspected and labeled accordingly depending on the amount of marbling in each cut. Only about 3 percent of beef is labeled as "prime," but it's known for its flavor and tenderness.^[5]

   • Find Prime beef at gourmet supermarkets, high-end butcher shops, and some membership warehouse stores.

2. 2

   Purchase USDA Choice grade beef for a quality cut at a cheaper price. Choice grade beef makes up about 57 percent of beef cuts. This grade is designated as having "moderate" amounts of marbling. If you can't afford (or find) Prime cuts, Choice is the next best thing.^[6]

   • Find Choice beef cuts from membership warehouse stores and high-end supermarkets.
   • Avoid Select cuts of meat, which only have slight marbling. These cuts are typically offered in standard supermarkets.
   • Remember: the higher the grade of beef, the higher the price.

3. 3

   Buy branded products if they are USDA Choice or Prime. Many beef producers brand their beef products and claim that they are made to a higher standard of quality than non-branded beef. However, some people claim that their taste is identical to non-branded beef. If you're going to pay for branded products, be sure they have a USDA seal to ensure quality.^[7]

   • Examples of branded beef products include Meyer Natural Angus Beef, Certified Angus Beef (CAB), and IBP Chairman's Reserve Certified Premium Beef.

4. 4

   Choose natural or organic beef for the healthiest option. In terms of how cattle are raised, more healthy beef choices are available to consumers than ever. Beef labeled "natural" contains no artificial ingredients in the beef and is minimally processed. "Organic" beef comes from cattle that have been raised as per government organic certification standards. Organic cattle must be raised without hormones or antibiotics and must be fed a 100 percent organic diet.^[8]

   • Avoid conventional supermarket beef, which often comes from mass-raised cattle that may have been injected with hormones and antibiotics.
   • Try not to use grass-fed beef for roasting—its low fat levels make it susceptible to overcooking. If you're determined to use it, roast your beef at lower temperatures and coat it with truffle oil or olive oil for enhanced browning and flavor. This will also prevent sticking and drying.

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Add New Question

• Question

  Is eye of round good for a slow cooker?

  

  Yes! It needs long, slow cooking in liquid with vegetables and fresh herbs.

• Question

  What kinds of roasts can I make?

  

  Pork, chicken, ham, and turkey are readily available for roasting.

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Article Summary X

To buy beef to roast, go with tender and flavorful cuts like ribs, top sirloin, tri-tips, or tenderloin. Make sure your beef has some visible fat on it for a savory and intense flavor, but avoid cuts that are extremely fatty. For the healthiest option, look for natural or organic beef, or opt for branded USDA Prime or Choice cuts to ensure the highest quality. Try to avoid USDA Select cuts, since they have very little fat on them. To learn more about the different grades of beef, read on!

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